31 Breakfast for Dinner Recipes to Make Tonight

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Savory French Toast

Savory French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 people’]

Whether you make this with Pecorino or Parmesan cheese, I promise you’ll love it! And don’t skip that final drizzle of olive oil at the end!

Ingredients

• 6 eggs
• 1/2 cup whole milk
• 3 ounces grated Pecorino (or Parmesan cheese, plus more for serving)
• freshly ground black pepper
• 8 thick slices crusty peasant style loaf (or thick slices of brioche, (see recipe note #1))
• 4 tablespoons unsalted butter (divided, (see recipe note #2))
• 2 cups mixed baby greens (or baby spinach or arugula)
• extra virgin olive oil (for drizzling)
• flaky sea salt (such as Maldon, optional)

Instructions To make egg mixture:

1. In a medium bowl, whisk together eggs, milk, Pecorino and pepper. Pour into a shallow baking dish.
2. Dredge each side of bread slices in batter and transfer to dry plate.
3. Heat a large, cast iron skillet (or other nonstick skillet) over medium heat. Add 2 tablespoons butter. When butter sizzles, add 4 bread slices. Fry on both sides until golden brown. Repeat with remaining bread slices. (see recipe note #3)
4. Divide bread and mixed baby greens among 4 serving plates (see recipe note #4); sprinkle with flaky salt (if desired), a few grinds of freshly black pepper, a final sprinkle of cheese, and drizzle with olive oil. Serve.

2. Baked Eggs and Tortillas in Spicy Tomato Sauce

Baked Eggs and Tortillas in Spicy Tomato Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 1 can (14 oz/400 g) crushed tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 4 corn tortillas, torn into large pieces
• 4 large eggs
• 1/2 cup shredded cheese (optional; use dairy-free cheese if vegan)
• Fresh cilantro for garnish
• Optional: avocado slices, lime wedges

Instructions

1. 1. Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. 2. Heat oil in a skillet over medium heat; sauté onion, garlic, and jalapeño until softened.
3. 3. Stir in crushed tomatoes and spices; simmer 8–10 minutes, adjusting salt and pepper to taste.
4. 4. Add torn tortillas to the sauce and stir to coat; simmer 2–3 minutes to soften tortillas.
5. 5. Create four wells in the sauce and crack one egg into each; spoon sauce over the yolks.
6. 6. Bake 12–15 minutes, until eggs are set to your liking; sprinkle cheese on top and bake 1–2 minutes more to melt (if using).
7. 7. Garnish with cilantro and serve with optional avocado and lime.

3. Chocolate Protein Pancakes

Chocolate Protein Pancakes Recipe (No Banana) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

These chocolate protein pancakes are the absolute best! This recipe makes fluffy pancakes that are healthy, filling, and delicious. A great breakfast option for kids and adults alike!

Ingredients

• 2 + 1/2 Cups Old Fashioned Rolled Oats
• 1/2 Cup Chocolate Protein Powder*
• 1 Tablespoon Cocoa Powder
• 3 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1 + 1/2 Cups Unsweetened Vanilla Almond Milk
• 1/3 Cup Unsweetened Applesauce
• 2 teaspoons Apple Cider Vinegar
• Optional: Pinch of Salt
• 1/2 Cup Semi-Sweet Chocolate Chips

Instructions

1. Place oats into a blender and blend for 10-15 seconds to break down the oats
2. Place remaining ingredients (except the chocolate chips) into the blender and blend until a smooth batter is formed
3. Gently stir in the chocolate chips
4. Let the batter rest 8-10 minutes
5. Preheat non-stick pan (or griddle) over medium heat
6. Spray pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter
7. Cook for 1-2 minutes until the edges begin to form (they’ll look slightly raised/curved/dry), and then flip to cook the other side for another 1-2 minutes until golden brown.
8. Serve with your favorite toppings and enjoy!

4. Cornmeal Waffles with Green Chile Sausage Gravy

Cornmeal Waffles with Green Chile Sausage Gravy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 4 tablespoons melted butter or oil
• 1 teaspoon vanilla extract (optional)
• 6 oz (170 g) breakfast sausage, crumbled
• 1 tablespoon all-purpose flour
• 1 1/2 cups milk
• 1/2 cup green chiles, chopped
• Salt and pepper to taste
• Optional: hot sauce

Instructions

1. 1. Preheat a waffle iron according to manufacturer directions.
2. 2. Whisk the dry waffle ingredients—cornmeal, flour, sugar, baking powder, and salt—in a bowl. In a separate bowl whisk milk, eggs, melted butter, and vanilla; combine with dry ingredients just until smooth.
3. 3. Cook waffles in the iron until golden and crisp; keep warm if needed.
4. 4. In a skillet, cook sausage until browned; sprinkle in flour and cook 1 minute. Gradually whisk in milk and simmer until thickened to a gravy consistency; stir in green chiles and season with salt and pepper.
5. 5. Serve waffles with warm green chile sausage gravy.

5. Sweet Potato Breakfast Skillet

Sweet Potato Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

This breakfast skillet with sweet potatoes, eggs, and bacon is a perfect blend of savory and sweet and a tasty, hearty start to the day.

Ingredients

• 4 slices thick cut bacon (cut into 1 inch pieces)
• 1 medium onion (diced, about 2 cups)
• 2 cups diced bell peppers
• 2 medium sweet potatoes, cut into ½ inch cubes (about 4-5 cups)
• 4 large eggs
• salt and pepper (to taste)

Instructions

1. Heat a 12 inch cast iron skillet over medium heat and sauté the bacon, stirring occasionally, until crispy. Remove the bacon to drain on paper towels. Do not wipe the pan, we want to reserve the bacon grease.
2. Add the diced peppers and onions to the pan and cook for 2-3 minutes, stirring occasionally, until softened.
3. Add the diced sweet potatoes and cook until the sweet potatoes are tender around 10-12 minutes. Stir the potatoes occasionally while cooking but, not too often so they have time to brown and caramelize.
4. Once the potatoes are tender and cooked down, use a spoon to make wells for the eggs.
5. Crack an egg into each of the wells and cook until the whites are set. If you like your eggs cooked on the top side, you can cover the pan while cooking the eggs or place the skillet under the broiler in your oven for a minute at the end of cooking.
6. Season with salt and pepper to taste and garnish with fresh chopped parsley, then serve.

6. Vegan Chicken and Waffles

Vegan Chicken and Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups unsweetened almond milk
• 2 tablespoons neutral oil
• 1 teaspoon vanilla extract
• 4 tablespoons melted coconut oil or vegan butter
• 8 oz (225 g) vegan chicken strips (store-bought) or seitan, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon vegan butter
• 1 tablespoon all-purpose flour
• 1 cup unsweetened plant milk
• 1/4 cup vegetable stock
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. 1. Preheat a waffle iron.
2. 2. In a bowl, combine the dry waffle ingredients; in another bowl mix the wet ingredients. Combine wet and dry just until smooth.
3. 3. For vegan chicken, marinate the strips with soy sauce, smoked paprika, and garlic powder for 10 minutes, then pan-sear until lightly browned; set aside.
4. 4. Make the waffles in the waffle iron until crisp; keep warm.
5. 5. To make gravy, melt vegan butter in a skillet, whisk in flour to form a roux, then slowly whisk in plant milk and stock; simmer until thickened. Stir in onion powder and season; fold the cooked vegan chicken into the gravy.
6. 6. Serve waffles topped with vegan chicken and gravy.

7. Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘1’, ‘1 Casserole’]

Tater Tot Breakfast Casserole is so easy to put together and delicious. This comfort food breakfast casserole will become a family favorite!

Ingredients

• 1 lb Breakfast Sausage
• 6 Eggs (beaten)
• 3/4 c Heavy Cream
• 8 oz Cheddar Cheese (grated)
• 1 small Onion (chopped (use half a medium onion if that’s all you have))
• Tater Tots
• Salt and Cracked Black Pepper to taste

Instructions

1. Start by browning the breakfast sausage in a skillet.
2. Preheat your oven to 350°F (176°C).
3. Lightly spray a square baking dish with cooking spray.
4. Add the cooked sausage to the bottom of the casserole dish.
5. Next, add the chopped onions on top of sausage layer.
6. Whisk together the eggs and heavy cream then pour over the sausage layer. Season with salt and black pepper.
7. Next add a layer of grated cheese.
8. Finally, add a top layer of frozen tater tots.
9. Bake for 35 minutes at 350°F then increase oven the temperature to 375°F (190°C) and cook an additional 15-20 minutes until the eggs are set. If you’re choosing to top your casserole with a small bit of cheese, do so when you increase the temperature.
10. Let stand 5 minutes before serving.

8. Poached Eggs and Lentil Hash

Poached Eggs and Lentils is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Poached Eggs & Lentil Hash is a hearty, high protein, meatless, gluten free meal. Lentils and eggs make a great brunch or dinner option.

Ingredients

• 3 cups lentils ((pre-cooked or canned))
• ½ cup onion ((diced))
• 1 yellow bell pepper ((diced))
• 4 tomatoes ((diced))
• 2 ounces mushrooms ((sliced))
• 1 ½ cups baby spinach
• 2 tablespoons avocado oil
• 2 tablespoons Sriracha sauce
• 1 teaspoon all purpose seasoning
• Salt & pepper ((to taste))
• parsley ((for garnish))
• 8 eggs ((poached))

Instructions

1. Pre-cook your lentils (this can be done a day or two in advance). If you are using canned lentils, be sure to drain and rinse throughly before using.
2. Heat oil in heavy skillet.
3. Add onions and all-purpose seasoning. Sauté for 5 minutes.
4. Add peppers and cook for 5 minutes.
5. Add mushrooms and tomatoes and cook for 5 minutes.
6. Add lentils and sriracha, cook for 2-3 minutes.
7. Add spinach and cook for 1 minute.
8. Remove from heat.
9. Season with salt and pepper.
10. Top with poached eggs. (Cooked however you like)
11. Garnish with parsley.

9. Spiced Tofu Egg Scramble

Indian Spiced Tofu Egg Scramble Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large eggs
• 200 g firm tofu, crumbled
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili flakes
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Optional: chopped tomato and spinach

Instructions

1. 1. Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant.
2. 2. Add crumbled tofu; cook 3–4 minutes, letting it brown slightly.
3. 3. Beat the eggs in a bowl and pour over the tofu; scramble until eggs begin to set.
4. 4. Sprinkle in cumin, garam masala, turmeric, chili flakes, and salt; continue cooking until eggs are fully set and flavors are blended.
5. 5. Garnish with chopped cilantro or parsley and serve with optional tomato or spinach.

10. Homemade Belgian Waffles

Homemade Belgian Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT14M · Yield: [‘6’, ‘6 waffles’]

Light and crispy homemade Belgian waffle recipe.

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1½ cups milk (at room temperature)
• 4 large eggs (separated, at room temperature)
• ½ cup butter (melted)
• 1 teaspoon vanilla extract
• Toppings

Instructions

1. Sift the flour, baking powder and sugar into a medium bowl.
2. Whisk to combine. Set aside.
3. Add the milk, egg yolks, melted butter, and vanilla extract to a large bowl.
4. Whisk well to combine.
5. Add the wet ingredients into the dry ingredients, and mix until a smooth batter has formed.
6. In a separate bowl, beat the egg whites until they are at medium peak stage.
7. Add egg whites to the waffle batter and gently fold the egg whites into the batter. Be careful not to over mix.
8. Heat and prepare the waffle maker according to its instructions.
9. Add batter to the center of the waffle maker, using a spoon to spread out the batter so that there is an even covering.
10. Cook for around 4 minutes, or until the waffles are cooked to your liking.
11. Repeat with the remaining waffle batter.
12. Serve immediately with your favorite toppings.

11. Sourdough French Toast

Sourdough French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Sourdough French Toast is a super simple recipe that has 7 ingredients and takes 20 minutes to make!

Ingredients

• 4 eggs
• 1/2 cup milk
• 1/4 cup heavy cream
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons vanilla
• 8 slices sourdough bread

Instructions

1. Beat eggs together in a large shallow dish. (Glass pie plate or baking dish works great!)
2. Add milk, cinnamon, nutmeg, heavy cream and vanilla and beat together.
3. Soak each bread slice really well in the egg mixture, flipping over to coat both sides.
4. Melt some butter in a pan on medium heat.
5. Add 2 slices of the bread to the pan. Cook for 2 minutes or until golden brown.
6. Flip the French toast and cook the other side an additional 2 minutes.
7. Serve warm with toppings of your choice.

12. Southwest Frittata with Sweet Potato

Southwest Frittata with Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’]

This cast iron Southwest Frittata recipe is easy and flavorful! It’s made with roasted sweet potatoes, bell pepper, spinach, and cheese.

Ingredients

• 2 cloves garlic
• 1/2 onion (any color, may sub 2 shallots)
• 1 bell pepper (any color)
• 2 sweet potatoes (yields 3 cups diced)
• 3 Tbsp. olive oil (split)
• 2 tsp. cumin
• 2 tsp. chili powder
• 1 packed cup fresh spinach
• 10 eggs
• 1/3 cup heavy whipping cream
• 1 cup shredded Pepper Jack cheese (or cheese of choice)
• 1/2 tsp. kosher salt (split)
• 1/2 tsp. pepper (split)

Instructions

1. Heat oven to 400 degrees Fahrenheit.
2. Mince 2 cloves of garlic and 1/2 an onion (any color). You can also use 2 shallots in place of onion if you prefer.
3. Mince 1 bell pepper (any color).
4. Chop 1 packed cup of fresh spinach.
5. Shred 1 cup of Pepper Jack cheese (or cheese of choice).
6. Peel 2 sweet potatoes and cut them into chunks, making sure they are all relatively the same size to ensure even cooking.
7. Place the diced sweet potatoes onto a baking sheet. Drizzle them with 2 Tbsp. olive oil and sprinkle 2 tsp. each cumin and chili powder over the top, along with 1/4 tsp. each kosher salt and pepper. Toss the sweet potatoes until completely coated in the oil and spices.
8. Put the baking sheet in the oven and roast the sweet potatoes for 20 minutes. Once they are tender, but not mushy remove the baking sheet from the oven and set aside to cool.
9. Reduce the oven temperature to 375 degrees Fahrenheit.
10. Place a cast iron skillet on the stove top and heat to medium-high. Add 1 Tbsp. olive oil to the skillet.
11. Once heated, add the minced garlic, onions, and bell peppers. Saute for 5-6 minutes, stirring often. Remove the skillet from the heat and set aside to cool.
12. Add the roasted sweet potatoes to the cast iron skillet and stir them into the sauteed veggies.
13. Crack 10 eggs into a bowl and add 1/3 cup heavy whipping cream, along with 1/4 tsp. each kosher salt and pepper. Stir until completely combined.
14. Add the shredded cheese and chopped spinach to the egg mixture. Stir until combined. Pour the egg mixture over the top of the sweet potato vegetable mixture in the cast iron skillet. Shake the skillet until the eggs have settled into the pan evenly.
15. Pop the cast iron skillet into the oven and bake for 24-25 minutes, or until the edges of the frittata are slightly golden brown and the center is no longer jiggly. Remove from the oven and allow to cool 5 minutes before serving.
16. To Serve: Run a knife along the edges of the frittata and cut it into slices. Serve with fresh cilantro, avocado, and salsa or toppings of choice (optional).

13. Homemade Breakfast Sausage

Homemade Breakfast Sausage – Made From Ground Pork Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT20M · Total: PT27M · Yield: 12

Breakfast Sausage Patties are so easy to make on your own, full of flavor from mixed spices. Serve them with eggs and bacon for a complete breakfast your family will love!

Ingredients

• 1 1/2 lbs ground pork
• 3-4 bacon strips, chopped
• 1 teaspoon sage
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 2 Tablespoons maple syrup – or you can substitute with brown sugar
• 2 Tablespoons olive oil, as needed

Instructions

1. In a medium-sized bowl, use your hands to combine the ground pork and uncooked, chopped bacon.
2. Season with sage, thyme, garlic powder, salt, pepper, and nutmeg and combine well.
3. Sweeten with maple syrup, as desired.Place 1 Tablespoon of olive oil in a skillet over medium heat.
4. As the oil heats, portion out the sausage mixture in 1/4 cup portions and form into flat 1/2″ thick patties.
5. Cook the sausage patties, 4 at a time, in the hot oil for 3-4 minutes per side, until well browned and an inserted thermometer reaches 145F minimum.
6. Repeat with all patties, adding extra olive oil as needed.

14. Cheesy Breakfast Pizza

Breakfast Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 slices’]

Make this tasty breakfast pizza for a morning treat. Load it up with eggs, sausage, bacon and other tasty breakfast ingredients!

Ingredients

• 2 tablespoons olive oil
• ½ teaspoon dried basil
• 6 eggs
• 3 tablespoons milk
• salt and black pepper (to taste)
• 1 can prepared pizza crust
• 8 ounces ground pork sausage (cooked and drained, or ¼ cup cooked and crumbled bacon)
• 3 green onions (sliced, divided)
• ¼ cup finely diced red bell pepper
• 8 ounces Cabot Pepper Jack Cheese (shredded)
• 2 ounces Cabot Extra Sharp Cheddar Cheese (shredded)
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Preheat oven to 425°F.
2. Grease a 10×15-inch rimmed baking sheet with 1 tablespoon olive oil. Press the dough onto the pan and brush it with the remaining 1 tablespoon olive oil. Sprinkle with basil. Bake for 7-8 minutes or until lightly browned.
3. Meanwhile, whisk eggs, milk, and salt & pepper. Cook in a lightly oiled skillet over medium heat just until set, about 3-4 minutes. Eggs should be glossy and slightly undercooked (they will cook more in the oven).
4. Add the egg to the pizza along with the sausage or bacon, green onion, and bell pepper. Sprinkle the cheese on top.
5. Return the pizza to the oven and bake for an additional 8-10 minutes or until the cheese is melted. If desired, broil for 1-2 minutes to brown the cheese on top.
6. Remove from the oven, sprinkle with parsley if using. Rest 2-3 minutes before serving.

15. Sheet Pan Huevos Rancheros

Sheet Pan Huevos Rancheros is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT25M · Yield: [‘6’, ‘6 servings’]

Sheet pan huevos rancheros is a new twist on traditional huevos rancheros. It’s so easy to bake for breakfast, brunch, and even for dinner!

Ingredients

• 12 small corn tortillas
• 12 eggs
• 2 cups low sodium black beans
• 2 cups plain Greek yogurt
• ½ cup cojita cheese (crumbled)
• 4 roma tomatoes (diced)
• sliced avocados ((optional))
• 15 oz low sodium tomato sauce
• 7 oz canned chipotle peppers ((drained for less spicy sauce))
• 2 tbsp lime juice
• 2 cloves garlic
• 1 tsp cumin
• ¼ cup cilantro

Instructions

1. Place the tortillas on a parchment-lined sheet pan (use 2 sheet pans if don’t have one large enough). Broil for 4-5 minutes, until brown and slightly crispy.
2. Meanwhile, make the sauce. Add the rancheros sauce ingredients to your food processor, and pulse until smooth. Set aside.
3. Once the tortillas are done broiling, reduce the oven temperature to 375°. Scoop about 1 T of the sauce to each tortilla, spreading evenly 1 inch from the edges. Try to create a “nest” with the sauce to help the egg stay on the tortillas.
4. Crack each egg in the middle of the tortilla, trying your best not to let the egg run off the tortilla. It’s okay if it does, it’ll still be delicious!
5. Sprinkle with black beans evenly over the tortillas. Bake at 375° for 15-18 minutes. 15 minutes will give you over-easy eggs, 18 minutes will give you over-hard eggs.
6. Top the huevos rancheros with plain Greek yogurt, cojita cheese, diced tomatoes, more rancheros sauce, cilantro, and avocados (if using).

16. Sausage Frittata

Sausage Frittata with Peppers and Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT37M · Yield: [‘6’, ‘6 slices’]

Sausage Frittata with Peppers and Onions is an easy skillet recipe with flavorful kolbassa (kielbasa) sausage and a spicy, peppery kick! It’s also gluten-free and perfect for any meal of the day.

Ingredients

• 2 tablespoons extra virgin olive oil (divided)
• 2 cups sliced Grimm’s Fine Foods Kolbossa Sausage Bites (1/4-inch thick)
• 1 cup chopped red onion
• 3/4 cup chopped red pepper
• 3/4 cup chopped green pepper
• 1/4 cup chopped jalapeño pepper
• 3 cloves garlic (minced)
• 6 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground black pepper

Instructions

1. Add 1 tablespoon of oil to a 10-inch cast iron skillet and heat over medium heat.
2. Add the sausage slices to the skillet and brown on both sides. This should take about 5-7 minutes. Transfer to a plate and set aside.
3. Carefully grease the bottom and sides of the skillet with the remaining 1 tablespoon of oil. Add the chopped peppers and onions and sauté for 2-3 minutes, or until they start to soften. Add in the garlic and cook for another 2 minutes, stirring frequently to ensure the garlic doesn’t burn.
4. Add the sausage back in and stir everything around to ensure even distribution.
5. In a medium-sized bowl, whisk together the eggs, salt, red pepper flakes and pepper. Pour over the sausage mixture. (You may need to reduce the heat to medium-low to ensure the frittata doesn’t burn on the bottom. You can also swirl the egg around the edges of the pan to help it seep down around the frittata and cook quicker).
6. Cook for 5-7 minutes, or until the eggs start to set around the edges.
7. Place the frittata in the oven and broil for 2-3 minutes, or until the eggs are set and the frittata is browned on top.
8. Remove from oven and let rest for a few minutes before cutting into slices and serving.
9. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.

17. Maple Sage Turkey Breakfast Sausage

Maple Sage Turkey Breakfast Sausage Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT38M · Total: PT53M · Yield: [‘4’]

A simple, fall-inspired breakfast celebrates the flavours of the season with Lilydale Turkey Breakfast Sausages, apples, maple, sage and sweet potatoes

Ingredients

• 2 tbsp olive oil (divided)
• 1 pkg. Lilydale® Turkey Breakfast Sausage (cut into ½” pieces)
• 1 yellow potato (peeled and cut int ¼” cubes)
• 1 small sweet potato peeled and cut into ¼” cubes
• 1 yellow onion (chopped)
• 1 large Granny Smith apple (chopped)
• 1/4 tsp salt
• 2 tbsp maple syrup
• 1 tbsp minced fresh sage
• 1 tsp cider vinegar

Instructions

1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil, cook chopped Lilydale® Turkey Breakfast Sausages for 5-8 minutes or until browned and fully cooked. Remove from pan and set aside.
2. Reduce heat to medium and add remaining olive oil to pan. Add yellow potato and cook for 5 minutes, stirring occasionally until slightly tender.
3. Add sweet potatoes and continue cooking for another 10-12 minutes, stirring frequently. Add onion and cook another 5-7 minutes, continuing to stir frequently. Add apple and salt and cook another 6 minutes until slightly softened and browned. Potatoes should be tender and brown.
4. Return sausage and any juices to pan, remove from heat and stir in maple syrup, sage and apple cider vinegar.

18. Sausage and Egg Breakfast Casserole

Sausage and Egg Overnight Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’]

This casserole is made with a blend of sausage, onions, eggs, cheese, bread, and spices layered into a savory, make-ahead breakfast bake.

Ingredients

• 2 lbs medium pork sausage (or mild, according to heat preference)
• 1 cup onion (finely chopped)
• 12 eggs (slightly beaten)
• 4 cups whole milk
• 8 oz cheddar cheese
• 2 tsp dry mustard
• salt and pepper (to taste (I use about ½ tsp salt and ¼ tsp pepper))
• 4 cups sprouted grain, whole-grain, brioche, or gluten-free bread cubes

Instructions

1. Cook sausage and onion, drain, crumble, and set aside.
2. In a large bowl, beat the eggs, then add the milk, cheese, dry mustard, salt and pepper. Then add the sausage/onion mixture and stir to combine.
3. Spray a 9×13 baking dish with olive oil spray then place the bread cubes in the bottom of the pan.Â
4. Pour egg mixture on top.  Cover and refrigerate overnight. Â
5. The next morning, preheat the oven to 350 degrees. Bake the casserole, uncovered, for 50 minutes to 1 hour, until the middle is completely set. Â

19. Black Bean and Corn Waffles

Black Bean and Corn Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Yield: [’12’, ’12 waffles (varies with size)’]

Light and fluffy waffles filled with fresh corn, black beans and plenty of Latin spice! Served with the traditional toppings of butter and syrup or as a fully loaded brunch dish, these waffles are for breakfast anytime. If you love a sweet and savory flavor combo, this recipe is for you!

Ingredients

• 2 eggs (separated)
• 1.5 C buttermilk
• 1/3 C butter (melted and cooled)
• 1 and 1/4 C all-purpose flour
• 1/2 C yellow cornmeal
• 1 Tb white sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp coriander
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 C canned low sodium black beans (drained and rinsed)
• 1 C corn kernels*
• 1/4 C cilantro
• 1 jalapeño
• eggs
• lime
• sour cream
• queso fresco or cojita
• agave nectar
• butter (room temperature)
• hot sauce
• cilantro (roughly chopped)

Instructions

1. Separate the egg whites from the yolks and place whites into a small mixing bowl and the yolks into a large liquid measuring cup. Whip the egg whites with a hand mixer until they reach stiff peaks. Set aside.
2. To the yolks, add the buttermilk and melted butter and whisk to combine. In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, sugar, salt, black pepper, cumin and coriander. Mix well to combine.
3. Using a stand mixer with a paddle attachment or by hand, add the yolk mixture to the dry ingredients and combine just until there are no visible dry ingredients left in the batter. A couple of lumps are okay at this stage.
4. Remove the stem, seeds and ribs from the jalapeño and finely mince the pepper. Rinse the canned black beans well and strain off any remaining liquid. Roughly smash 1C of the beans using a potato masher. Remove the corn from the cob if using fresh corn. Finely chop the cilantro. Add the beans, jalapeño, corn kernels and cilantro to the waffle batter and fold the mix together by hand with a spatula.
5. Once the ingredients are well combined, gently fold in the beaten egg whites. Try to not overwork the batter but be sure there aren’t any pockets of egg white in the mix.
6. To cook, heat your waffle maker to medium-high heat. Add a heaping 1/2 C of batter for each waffle (for a 4-waffle iron) and continue to cook through the batter in batches. You can keep the waffles warm in an oven set to 200 degrees while you finish or eat the waffles fresh from the maker and make the remaining batter after you eat.

To serve with “Fully Loaded”

1. For a sunny side up egg, heat a nonstick pan over medium-low heat and add about 1 Tb of butter per egg. Crack as many eggs as needed into the pan. Season the eggs with salt and pepper to taste.
2. As the egg white starts to cook, gently move the egg white to expose very small spots of the pan underneath and then allow the uncooked eggs whites to fill the gap. Repeat this process all around the egg white. and cook for a couple of minutes or until the whites are cooked but the yolks are still very soft and runny.
3. Make the lime crema by combining 1/2 C of sour cream with 1 Tb of lime juice and a pinch of salt.
4. Start the plate with two hot waffles and lightly butter each waffle. Drizzle the waffles with agave nectar to suit your preference for sweetness. Next layer on the Salsa Verde Braised Pork, being sure to include some of the cooking liquid over the pork.
5. Sprinkle the pork with crumbled cojita then top the dish with an egg, a sprinkle of chopped cilantro and a dash of hot sauce. Serve with lime crema on the side.
6. Feel free to exclude any of the garnishes that don’t suit your taste.

20. Breakfast Poutine

Breakfast Poutine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘2’]

These Healthier Benny Bowls bring together the flavors of classic Eggs Benedict and hash browns in an easy breakfast bowl!

Ingredients

• 4 slices bacon (sliced in 1 inch chunks)
• 1 lb potatoes (cut into 3/4 inch dice (about 2 cups))
• 2 carrots (cut into 1/2 inch dice (about 1 cup))
• 1/4 red onion (cut into 1 inch dice (about 1/2 cup))
• 4 eggs
• 1 batch Hollandaise Sauce
• 1/2 cup shredded cheese ((optional))
• 1/4 cup green onions (sliced (optional))
• 1 fresh tomato (diced (optional))

Instructions

1. Preheat the oven to 450 °F. Mix together potatoes, carrots, onions and bacon and spread on a sheet pan.
2. Bake mixture for 25-30 minutes, stirring halfway through, until tender and crisp.
3. Meanwhile, prepare Hollandaise sauce and poach eggs (or see above post for other cooking options).

Assemble Bowls:

1. Divide potato mixture between 2 bowls, top with cheese if using, followed by prepared eggs. Generously drizzle Hollandaise sauce on top and enjoy!

21. Frozen French Toast Sticks in the Air Fryer

Air Fryer Frozen French Toast Sticks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT6M · Total: PT6M · Yield: [‘2’, ‘2 to 4 people’]

Breakfast has never been easier with frozen french toast sticks in the air fryer! Ready in less than 6 minutes, frozen french toast sticks will be a great hit. Serve with maple syrup or other delicous ideas (I’ve listed them in the blog post!).

Ingredients

• 1 box French Toast sticks (any brand)

Instructions

1. Turn your air fryer on to 375 degrees F.
2. Place frozen french toast sticks in the air fryer in a single layer.
3. Cook for 3-6 minutes. Check after 3 minutes and then cook for longer if needed!
4. Cook in batches if they don’t all fit in the air fryer in one go.
5. Serve with maple syrup or however you choose to eat them!

22. Bacon, Egg, and Cheese Bagel w/ Cholula Hollandaise

Bacon, Egg, and Cheese Bagel w/ Cholula Hollandaise is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 2

The ultimate breakfast sandwich, this hearty bacon, egg, and cheese bagel finished off with a rich and creamy Cholula hollandaise sauce is STACKED.

Ingredients

• 4 slices thick-cut bacon
• 3 large eggs
• 3 tablespoons whole milk
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 everything bagels, sliced in half lengthwise
• 3 tablespoons unsalted butter
• 4 slices cheddar cheese, any variety
• 2 slices tomato
• 1/2 cup lightly packed arugula
• 2 egg yolks
• 1 1/2 tablespoons Cholula hot sauce
• 1/2 tablespoon lemon juice
• 5 tablespoons unsalted butter
• 1/8 teaspoon kosher salt

Instructions

1. Preheat oven to 400 degrees. Place the bacon in a single layer on a wire cooling rack atop a baking sheet or on a parchment paper-lined baking sheet. Bake for 20 minutes or until brown and crispy.
2. After about ten minutes, whisk together the eggs, milk, salt, and ground black pepper in a liquid measuring cup or a small bowl. Set aside.
3. Heat a nonstick skillet over medium heat. Butter the inside of all four bagels. Once it is hot, place the bagels cut side down in the skillet and cook for 1-2 minutes or until browned.
4. If needed, wipe the skillet clean with a kitchen or paper towel. Add the butter to the skillet. Once it has melted, swirl the butter around to coat the entire skillet then pour in the egg mixture and cook for 1-2 minutes until the edges are set. Fold half of the egg atop the other half like you would a quesadilla and cook for another 1-2 minutes until cooked through. Remove from heat, slice in half vertically, top each half with two slices of cheddar, and set aside.
5. For the Cholula hollandaise: Add the egg yolks, Cholula, lemon juice, and salt to a blender or use an immersion blender in a deep jar to blend until combined. Use a small saucepan to heat the butter until melted and hot or stick it in the microwave in a liquid measuring cup for one minute. While the blender is running, slowly pour the hot butter in. Once all the butter is incorporated turn off the blender and set aside.
6. To assemble: layer the bottom half of a bagel with a cheesy egg patty, bacon, arugula, and a slice of tomato. Drizzle with Cholula hollandaise then top with the remaining half of the bagel. Serve warm.

23. Sausage and Potato Breakfast Burrito

Sausage and Potato Breakfast Burrito Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

This EASY, 5-minute prep sausage and potato breakfast burrito recipe is perfect to make ahead and freeze for busy mornings.

Ingredients

• 1 Tbsp. vegetable oil
• 2 cups shredded potato hash browns
• 6 Jones Dairy Farm All Natural Golden Brown Turkey Sausage Patties, diced
• 1 Tbsp. butter
• 6 eggs, whisked
• 1/4 tsp. sea salt
• 6 burrito-size flour tortillas
• 2 cups shredded cheese
• sour cream
• pico de gallo
• avocado
• hot sauce

Instructions

1. In a large nonstick fry pan, heat oil over medium-high heat. Add hash browns in an even layer and gently flatten with spatula so they cover the pan. Portion into 4 sections with a spatula so it’s easier to flip them. Let cook, undisturbed for 4-5 minutes. Flip over (best you can, no need for perfection) and cook for another 3-4 minutes until browned. Set aside on a plate covered with foil to keep warm.
2. Wipe out pan if necessary and cook sausage for 4-6 minutes, until browned. Lower heat to low and pour whisked eggs into sausage and gently scramble by stirring occasionally. Season with sea salt and cook until set, about 2-3 minutes.
3. Assemble burritos. Lay out tortillas on a flat surface and place a layer of hash browns on the bottom third of burrito. Top with sausage and egg mixture, then a sprinkle of cheese. Roll burrito up, folding in the sides. Place seam side down and repeat with remaining tortillas and fillings.
4. Cook burritos. Heat fry pan or griddle over medium heat. Cook burritos, seam side down first, for about 2-3 minutes per side, until golden brown.
5. Freeze: Wrap burritos tightly in foil and place in a freezer bag. Freeze for 1-2 months. To reheat: Unwrap burrito from foil and wrap loosely with a damp paper towel. Place on a microwave safe plate and heat for 2-3 minutes, until hot throughout. Cooking time will vary by microwave.

24. Breakfast Quiche

Breakfast Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT120M · Yield: [‘8’, ‘8 people’]

This simple bacon and cheese quiche with tender leeks is sure to become a dish you make every spring!

Ingredients

• 9 inch deep dish unbaked pie crust (ideally my Lard Pie Crust)
• 1/2 pound bacon (cut crosswise into thin strips (lardons))
• 2 large leeks (cut in half lengthwise and thinly sliced into half rounds)
• 3/4 cup heavy cream
• 1/4 cup whole milk (or 2%)
• 6 large eggs
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh minced thyme)
• 4 ounces Gruyère cheese (shredded, or cheddar)

Instructions

1. Place unbaked pie crust in deep dish pie plate; flute edges if desired. Cover and refrigerate for at least 30 minutes and up to 3 days.
2. When you’re ready to bake, preheat oven to 375 °F (191 °C). Line pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment paper and weights and prick bottom and sides of crust all over with a fork. Return to oven and bake 8 minutes more. Remove and set aside; leave oven on.
3. Meanwhile, cook bacon and leeks in a large skillet until bacon is lightly crisp and leeks are tender. Remove from heat and set aside to cool.
4. In a large bowl, whisk together cream, milk, eggs, salt, pepper and thyme until smooth. Stir in cheese and bacon and leek mixture. 
5. Pour egg mixture into partially baked pie crust and bake 40 minutes, or until the center is just set (cover pie crust edges with foil or a pie crust shield in the last 15 to 20 minutes of baking if crust is getting too brown). Let stand at least 15 minutes before cutting. Serve quiche warm or at room temperature.

25. Loaded French Fry Breakfast Casserole

Loaded French Fry Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

Loaded French Fry Breakfast Casserole — bacon, cheddar, creamy sour cream and chive eggs, and crispy french fries baked into an incredible casserole.

Ingredients

• 1/2 pk Grown In Idaho Super Crispy Shoestring Fries
• 8 oz cook bacon (chopped)
• 1/2 c cheddar jack cheese (grated)
• 9 eggs
• 1/3 c whole milk
• 1/3 c sour cream (+ more to serve)
• 1/3 c white onion (diced)
• 2 tbsp chives (snipped + more for serving)
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper
• 10 grape tomatoes (halved; optional)

Instructions

1. Preheat the oven to 425°. Layer the fries in a cast-iron skillet. Crisp the fries for 24 minutes. Once the fries are done, drop the heat to 400°.
2. In a mixing bowl, beat the eggs, sour cream, milk, onion, and chives. Mixing the shredded cheese then season with salt and pepper. Top the crisp fries with the chopped bacon followed by the egg mixture.
3. Bake at 400° for 15-18 minutes or until the egg is fully set. Serve with more sour cream, chives, and grape tomatoes.

26. Sausage Breakfast Casserole

Sausage Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’]

Easy, hearty, and delicious this sausage breakfast casserole is the perfect recipe to serve for brunch!

Ingredients

• 5 cups potatoes O’Brien, (thawed)
• 1 tablespoon butter
• 1 pound mild sausage
• 3 green onions
• 32 ounces Egg Beaters Original, (or 14 eggs)
• ¾ cup milk
• 1½ teaspoons salt ((or omit the regular salt, garlic & onion powders and replace it with 2 teaspoons seasoned salt))
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 10 ounces RO*TEL Original Diced Tomatoes and Green Chilies
• 2 cups shredded cheddar and Monterey Jack cheese blend

Instructions

1. Preheat the oven to 350°F and grease a 9×13 casserole dish with 1 tablespoon of butter. Set aside.
2. To thaw the potatoes, measure out 5 cups and place them in the fridge until thawed. Or to thaw quickly, place in a microwave-safe bowl. Cook on 50% power for 2 minutes at a time until they are just thawed (they should still be slightly cool, you don’t want to cook the potatoes). Set aside.
3. In a medium skillet over medium-high heat, break up the ground sausage and cook until the sausage is brown and cooked through. Turn off the stove, remove the pan from the heat and let the sausage cool slightly.
4. Transfer the cooked sausage and onions to a paper towel-lined plate to absorb the excess fat from the sausage.
5. In a medium mixing bowl, pour in the eggs, salt, pepper, garlic powder, onion powder, and milk. Drain the tomatoes and add to the mixture.
6. Chop the whites and greens of the green onions and add to the egg mixture. Then stir in the shredded cheese.
7. Layer the sausage on top of the potatoes and pour the egg mixture on top, spreading it out evenly over the top. Shake the pan just a little bit so it settles in between the potatoes.
8. Bake in the preheated oven for 1 hour until brown and the center is no longer jiggly. Check at the 45-minute mark to see if it is getting too brown. If so, tent it with a piece of foil.
9. Remove from the oven and let sit for 20 minutes before serving.

27. Protein Pancakes without Banana

📖 Protein Powder Pancake Recipe (With Protein Powder, No Banana) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

This high-protein pancake recipe is the perfect way to start the day! Fluffy and filling, top these pancakes with your favorite toppings and enjoy!

Ingredients

• 2 + 1/2 Cups rolled oats
• 1/2 Cup vanilla protein powder
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 Cup unsweetened applesauce
• 1 + 1/2 Cups unsweetened almond milk (plain or vanilla)
• 2 teaspoons apple cider vinegar
• pinch of salt (optional)
• Toppings of choice

Instructions

1. Place oats into a blender and blend for 10-15 seconds to break down the oats (fun fact: you just made oat flour!)
2. Place remaining items into the blender and blend until a smooth batter is formed
3. Let the batter rest 8-10 minutes
4. Preheat non-stick pan (or griddle) over medium heat
5. Spray pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter
6. Cook for 1-2 minutes until the edges begin to form (they’ll look slightly raised/curved/dry), and then flip to cook the other side for another 1-2 minutes until golden brown.
7. Serve with your favorite toppings and enjoy!

28. Watercress Fritters

Tortitas de Berro – Guatemalan Watercress Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

These mini watercress omelettes are healthy, full of vitamins and protein and easy to make. They’re a traditional food that’s popular for breakfast or a light lunch in Guatemala and El Salvador. 

Ingredients

• 2 cups watercress (fresh with bottom of stems trimmed)
• 4 medium eggs
• 2 medium Roma tomatoes
• 1 small white onion
• 1 clove garlic
• 1/2 teaspoon salt
• 2 teaspoons vegetable oil
• salt and pepper to taste
• 1/4 red onion (halved and thinly sliced)
• 1/8 cup cotija, Zacapa or Feta cheese (crumbled)

Instructions

1. Rinse the watercress thoroughly. Be sure to separate the stalks while washing to remove any grit. Chop off the coarse ends of the stalks  
2. Soak in Microdyne solution ( if you’re in Mexico or Guatemala)
3. Cook the watercress in boiling salted water until slightly tender (about 3-5 minutes)
4. Meanwhile, dice the onion, garlic clove and tomato ( removing seeds) finely.
5. Beat eggs until foamy
6. Drain the watercress in a colander, squeezing water out with your hands and then chop in a food processor
7. Fold chopped watercress, onion, garlic and tomato into egg mixture and stir
8. Heat oil in a large Teflon frying pan to medium high 
9. Ladle spoonfuls of the watercress egg mixture onto frying pan or griddle and flatten with spoon until the size of a coaster, pushing egg toward centre if it spreads in the pan to keep the shape more or less circular
10. Cook until browned on bottom,3-5 minutes. carefully turn fritters and cook until browned another 3-5 minutes.  
11. Remove from heat, drain on paper towel and garnish with thinly sliced red onion and crumbly white cheese.

29. Waffle Sundae Bar

Waffle Sundae Bar (for Brunch, Dessert or “Brinner”!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 1

This fun waffle sundae bar is great for dessert, but easily adapts for holiday brunches, sleepover breakfasts, and (surprise!) breakfast for dinner, too! • Ready in 30 Minutes or Less • Vegetarian •

Ingredients

• Any whole grain or whole wheat waffle batter, such as our own Mom’s Best Whole Wheat Waffles
• Natural peanut butter, almond butter, or other nut butters
• 100% fruit jelly or jam (use your favorite flavors)
• Reduced-fat cream cheese
• Nonfat Greek yogurt (vanilla, strawberry, or your favorite flavor)
• Applesauce
• Reduced-fat ice cream or frozen yogurt (for dessert waffles)
• Fresh fruit such as: bananas, strawberries, blueberries, raspberries, blackberries, peaches or nectarines, cherries, and kiwi
• Dried fruit such as: raisins, chopped dates, pineapple, cranberries, and cherries
• Pure maple syrup
• Honey
• 4-Ingredient Strawberries and Cream Pancake Topping
• Healthy Sugared-Vanilla Yogurt Fruit Dip
• Organic or all-natural chocolate sauce (our 3-Ingredient Chocolate Dip makes a great hot fudge sauce)
• Shredded coconut
• Sliced or slivered almonds, chopped pecans or walnuts, or crushed peanuts
• Granola
• Sunflower seeds
• Chia seeds
• Mini chocolate chips
• Cinnamon

Instructions

1. Prepare waffle batter according to recipe directions (our directions for Mom’s Best Whole Wheat Waffles are here), and cook waffles according to the directions for your waffle iron. (See note.)
2. Set out a selection of spreads, toppings, drizzles, and sprinkles.
3. Serve waffles, allowing everyone to top their waffles however they choose.

30. Lemon Ricotta Pancakes

Lemon Ricotta Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497077H12M19S · Cook: PT-497077H12M19S · Total: PT-497077H12M19S · Yield: [‘5’, ‘Serves 5’]

Light, fluffy and rich lemony flapjacks with blueberry compote.

Ingredients

• 1 ½ cups fresh or frozen blueberries
• Zest and juice of ½ medium lemon (about 1 tablespoon)
• ½ tablespoon granulated sugar
• 1 ¼ cups whole wheat or oat flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher or sea salt
• 1 cup ricotta cheese
• 2 large eggs, yolks and white separated
• Zest and juice of 2 medium lemons (about ¼ cup)
• ¼ cup milk
• 2 tablespoons oil
• 1 teaspoon pure vanilla extract

Instructions

1. Stir together the blueberries, lemon zest and juice, and sugar in a small saucepan. Bring to a low simmer for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from the heat and set aside.
2. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate medium mixing bowl, whisk together ricotta cheese and egg yolks until fluffy. Whisk in the lemon zest and juice, milk, oil, and vanilla extract until combined. Fold in the dry ingredients until combined.
4. Place the egg whites in a separate bowl. Use a hand mixer to whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter, just until combined.
5. Heat a large skillet to medium-high heat. Coat with cooking spray. Working in batches, pour ¼ cup batter into the hot skillet and cook 2-3 minutes per side, until set. Repeat with remaining batter.
6. Serve the pancakes with blueberry compote.

31. Baked Ham and Cheese Bagel Sandwiches

Baked Ham and Cheese Bagel Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘1’, ‘1 serving’]

Baked Ham and Cheese Bagel Sandwiches are a delicious, easy meal for any time of day! Deli ham, swiss cheese and spinach are layered on a buttery bagel with a Dijon mustard, mayo and Worcestershire sauce spread. These easy ham sandwiches are baked until they are warm and melty.

Ingredients

• 2 teaspoons mayonnaise
• 2 teaspoons Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1 large bagel
• 1/4 cup loosely packed fresh spinach
• 2 sandwich slices of swiss cheese
• 2-4 thin slices of deli ham*
• 1 teaspoon melted butter
• 1/4 teaspoon poppy seeds

Instructions

1. Preheat your oven to 350°F.
2. Make your mustard mayo spread.  Combine the Dijon mustard, mayonnaise and Worcestershire sauce in a small bowl.
3. Cut open your bagel.  Spread the mustard mayo mix onto the inside of each bagel half.
4. Layer on your sandwich ingredients.  Start with the spinach and then alternate between slices of ham and slices of cheese.  Close your sandwich up after you’ve added all of your spinach, cheese and ham.
5. Add the poppy seeds to the melted butter and mix to combine.  Lightly brush the butter mixture onto the top of the bagel.
6. Transfer the bagel to a large piece of aluminum foil.  Wrap the foil around the sandwich so that the entire sandwich is enclosed in the foil.
7. Bake the sandwich for 15-20 minutes in the preheated oven, until the sandwich is warmed through and the cheese is melted.
8. Remove from the oven, cut in half and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.